MODIFICATION OF TARO FLOUR WITH FERMENTATION PROCESS

Srihari M., Endang and Lingganingrum, Farid Sri (2015) MODIFICATION OF TARO FLOUR WITH FERMENTATION PROCESS. In: The 3rd Bali International Seminar on Science and Technology (BISSTECH), 15-17 Oktober 2015, Bali.

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Abstract

Taro is a food ingredient which contains a lot of carbohydrate. Product, that is come from taro, is still limited because taro flour hasn’t been available at any market. However, the use of taro flour modified by the fermentation process may a vary product of taro products, which are cake, bun, cookies, and other cakes. Food product, that using of taro flour is safe to be consumed for some people who have a gluten allergy. The objective of this research was learning the process making of modified taro flour with the process of fermentation, so that the modified taro flour has better characteristics, analyzing the proximate and organoleptic of modified taro flour, and apply the modified taro flour on making brownies and nastar. In this research, material, which were used, were mbote taro, as the main ingredient. Variables that used in this research are the types of microorganisms (Lactobacillus bulgaricus and Rhizopus oryzae) and the long time of fermentation.From this research, the optimal fermentation time for taro flour that fermented with Lactobacillus bulgaricus is 12 hours with the strength of the swelling is 62,96%. While, the optimal fermentation time for taro flour that fermented with Rhizopus oryzae is 3 days with the strength of the swelling is 62,04%. The results of the swelling power from modified taro flour approach the results of the swelling power of wheat flour. Moreover, the modified taro flour with the fermentation process can be applied in making brownies and cake nastar.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: modified taro flour, Lactobacillus bulgaricus, Rhizopus oryzae, swelling power
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Engineering > Department of Chemical Engineering
Depositing User: VINA RIZKI AMALIYAH WISUDAWATI
Date Deposited: 06 Apr 2018 02:16
Last Modified: 06 Apr 2018 08:30
URI: http://repository.ubaya.ac.id/id/eprint/31947

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